Put cracker mix in a large roasting pan and set aside. Mix together oil, dill weed, garlic salt and ranch dressing. Pour over cracker mix and stir together. Bake at 200 degrees for 1 1/2 hours, stirring every thirty minutes. May drain on paper towels. Store in covered container.Click here for a printable version of this recipe.

Here's another biscuit recipe using my sourdough starter. Grands Biscuits used to sell a blueberry biscuit that I absolutely adored. But then they stopped making them. Here is a recipe that rivals those sold in stores. So good! Enjoy!

The first time I served my husband turkey burgers, he wasn't sure what to think of them--I think he'd much prefer beef. My girls love them, however. Here's an interesting recipe for when you want to shake things up in your house.

Carole Towriss grew up in beautiful San Diego,
California. Now she and her husband live just north of Washington, DC. In
between making tacos and telling her four children to pick up their shoes for
the third time, she reads, writes, watches chick flicks and waits for
summertime to return to the beach. You can find her at www.CaroleTowriss.com.

Carole's Latest Book: By the Waters of Kadesh

(Book 2 in the Journey
to Canaan Series)

Kamose, once Egypt’s most trusted soldier, no
longer has a country to serve or king to protect. Moses insists God has a plan
for him, but Kamose is not so sure. Tirzah’s cruel husband died shortly after
they left Egypt. She escaped his brutality, but now she’s alone, and once they
reach their new land, how will she survive? Gaddiel, Tirzah’s brother-in-law,
is chosen as one of the twelve spies sent to scout out Canaan. He’s supposed to
go in, get information and come back, but all he really wants is to bring down
Joshua.

Carole's recipe for Kazak Samsa

We have four children, three of whom are adopted from Kazakhstan. We wanted to find a recipe from their country of birth, but in Kazakhstan they eat a lot of mutton and horse meat, and they don’t eat dessert as we know it, so it took a while before we found a dish that would please little kids. We think this one is a hit. It can be made with meat, but the sweet version is our favorite.

You can use any dough recipe you like, or cheat
like I do and buy the premade kind. J

Roll the dough out to about 18” square. Cut into 2” squares. Place a teaspoon of filling in each square
and draw the four corners to the middle, or fold over to a triangle. Pinch to
seal. Place on greased baking sheet.
Bake until golden brown.

My mom loves Keebler Pecan Sandies. I wanted to test some recipes to find one that was similar to her brand and surprise her with it. Here is one I tried, and while it was quite tasty, it's not like the kind you buy. Try, try again...1/3 cup butter, softened1/3 cup shortening1/2 cup sugar1/2 cup brown sugar1 egg1 teaspoon vanilla extract1 1/2 cups flour2 1/4 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1/2 cup chopped pecansPreheat oven to 375 degrees. In large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla. Mix well. In small bowl, combine flour, baking powder, baking soda, and salt. Add to creamed mixture in two parts. Stir in pecans. Drop by teaspoonfuls on ungreased baking sheet. Bake for 9-11 minutes until golden brown. Yum! Click here for a printable version of this recipe.

In medium-sized microwave-safe bowl add chocolate chips and almond bark. Cook on high for 3-5 minutes, stirring every 90 seconds until melted. Add peanuts and mix until coated. Drop by tablespoonfuls on waxed paper. Allow to set. Store in air-tight container.Click here for a printable version of this recipe.

My adventures with sourdough has led me to try my hand at homemade English muffins. They are so easy to make and so good to eat. We've been enjoying them with butter and jelly, and also as an egg, bacon, and cheese sandwich for breakfast. 1 cup "fed" sourdough starter (Recipe HERE.)2 cups warm water1/4 cup butter, room temperature2 tablespoons sugar1 tablespoon yeast1 tablespoon salt1/2 cup nonfat dry milk7 cups all-purpose flourcornmeal for coatingIn large mixing bowl combine starter, warm water, butter, sugar, yeast, salt, dry milk, and 3 cups flour. Mix well. Gradually add enough remaining flour and knead to form a smooth dough. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to sit for 15 minutes to relax the gluten. Divide the dough in half. Roll each 1/2" thick and cut in 3" rounds until all of dough is used. Repeat with the remaining half of dough. Place the rounds, on baking sheets sprinkled with cornmeal, 12 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy. Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn the sides. Remove the muffins from the griddle and cool on a wire rack. *If muffins aren't cooked through to the middle, place muffins on a baking sheet in a 325 degree oven and bake for 5-10 minutes. Store in zip bags for 3-4 days or freeze for longer storage. Makes 24 muffins. Click here for a printable version of this recipe.

Nancy Mehl lives in Festus, Missouri, with her husband Norman and her very active puggle, Watson. She’s authored fifteen books and is currently at work on a new series for Bethany House Publishing. The first book in her Road to Kingdom series, “Inescapable,” came out in July of 2012. The second book, “Unbreakable” released in February of 2013. The final book in the series, “Unforeseeable,” became available on September 1st. All of Nancy’s novels have an added touch – something for your spirit as well as your soul. “I welcome the opportunity to share my faith through my writing,” Nancy says. “God is number one in my life. I wouldn’t be writing at all if I didn’t believe that this is what He’s called me to do. I hope everyone who reads my books will walk away with the most important message I can give them: God is good, and He loves you more than you can imagine. He has a good plan for your life, and there is nothing you can’t overcome with His help.”

Callie Hoffman knows she has a good life in Kingdom, Kansas. She's thrilled to be engaged to Levi Housler, the new pastor of Kingdom Mennonite Church, and she spends her days working with her friend and soon-to-be sister-in-law, Lizzie Housler, at Cora's Cafe.

However, Callie's idyllic life is interrupted when a body is discovered on the road outside Kingdom and the deceased turns out to be a victim of a serial killer. As Washington County's new sheriff begins questioning Kingdom residents, Callie and the rest of the town are appalled at the prospect of a killer among them. The very reason Kingdom exists is to protect the people from the temptations and dangers of the outside world, but all the town founders' attempts to plan ahead couldn't prevent a threat like this.

Nancy Mehl’s Recipe for Pork Roast Soup

2 ½ to 3 pounds Boston Butt Roast 6 strips of raw bacon, cut into pieces Fresh green beans (Don’t have a measurement for this. I just fill a plastic bag in the produce section with beans.) 3-5 pounds of potatoes cut up into bite-sized pieces. (Amount depends on how big your pot is) Salt and pepper

Wash green beans. Cut off ends and cut beans in half. Fill large pot halfway with water. Add roast, bacon pieces, green beans, salt and pepper to taste. (You will probably need to add more salt later since the ingredients tend to soak it up. Check it before serving and add more salt if necessary.)

Simmer this until the roast is tender and falls apart. (You will have to add water several times until the roast is done.) Remove large bone from pot. (Be sure to watch roast when water starts to heat up. If you’re not careful, the roast will stick to the bottom of the pot and scorch. Once the water begins to bubble you won’t have a problem.) Now add potatoes and simmer about another hour until the potatoes are soft. One note: When you refrigerate the leftovers, a layer of fat will form on top. If you want, you can remove this before you reheat the soup. Just remember that the fat holds a lot of the flavor!

WELCOME

Thanks for visiting Country at Heart Recipes. Deborah Vogts is a contemporary inspirational fiction author, but she also loves to cook. Here you'll find a vast collection of Deborah's favorite family recipes. Spend some time and look around. New recipes are added every Monday, Wednesday, and Friday.